Everyday Potato Flour Bread

April  9, 2010
2 Ratings
Photo by AntoniaJames
  • Makes One good-sized loaf
Author Notes

Behold one of our favorite sandwich breads. It has a tender crust, it's a bit chewy, it slices effortlessly and it smells great when you put it into your mouth. I call this “everyday” potato bread because I use potato flour or potato flakes (plain, unseasoned instant potatoes) instead of a cooked potato. In any form, potatoes make any loaf of bread even better. You can substitute potato flour (2 parts flakes : 1 part flour, by weight) if you can't easily get potato flakes. Like any good sandwich loaf, this makes excellent toast. I hope you like it. ;o)


What You'll Need
  • 7 grams (2 teaspoons /10 ml) instant yeast (also referred to as “rapid-rise”)
  • 307 grams (1 ¼ cup / 295 ml) whole milk
  • 1/3 cup (23 grams) plain potato flakes, or 2 tablespoons plus 2 teaspoons (or 23 grams) of potato flour (See note below.)
  • 24 grams (2 tablespoons / 30 ml) olive oil + more for the bowl and the loaf pan
  • 42 grams (2 tablespoons / 30 ml) honey, warmed
  • 6 grams (1 teaspoon / 5 ml) kosher salt
  • 360 grams (3 cups / 708 ml) bread flour
  • 45 grams (6 tablespoons / 90 ml) unsweetened toasted wheat germ
  • Butter or olive oil for the top of the loaf (about a teaspoon)
  1. Scald the milk. Let cool until warm to the touch. Put it in the bowl of a stand mixer. Stir in the warmed honey, yeast and potato flakes or potato flour.
  2. Add the flour and the salt. Stir just until combined. Run the dough hook for 2 minutes, stirring down the side of the bowl if necessary to ensure full incorporation of all of the ingredients. Cover with a tea towel and let rest for 20 - 25 minutes. Oil a large bowl for proofing (but see my note at the end of the next step).
  3. Run the dough hook for 2 -3 minutes, drizzling in the olive oil in a slow stream, to incorporate most of the oil. Sprinkle the wheat germ over the ball of dough. Run the dough hook on medium for 8 minutes. Shape the dough into a ball, put it into the oiled bowl, and flip it over a few times. (If you’re not using the stand mixer bowl for anything else, you can simply drizzle the oil in that bowl and use it for proofing.) Cover with a tea towel and let rise until doubled in volume, 60 to 90 minutes.
  4. Press the dough gently into a rectangle that’s about as long as your loaf pan. Shape the dough by rolling it tightly, starting with one of the long sides. Gently pinch the ends. Put the dough, seam side down, into a well-oiled loaf pan.
  5. Let rise until the dough domes about an inch above the rim of the pan, 45 – 60 minutes. Meanwhile, heat the oven to 400 degrees Fahrenheit
  6. Slash the top of the loaf and bake for 40 - 45 minutes, tenting with foil after 25 if the crust seems to be darkening quickly
  7. Remove and place on a wire rack to cool. Brush the top with butter, if you wish. (I usually don’t bother actually to brush the loaf. Instead, I use the end of a stick of butter which I hold using the paper wrapper as I rub it over the warm loaf.)
  8. Allow the loaf to sit for at least an hour before slicing.
  9. This was submitted by AntoniaJames on Food52. I include this here because Food52 shares many recipes for publication on other sites, without including any attribution of the Food52 user who created and contributed the recipe.
  10. Years ago, bread recipes involving milk always started with the instruction to scald the milk and then let it cool. These days recipe drafters skip the scalding step; they'll tell you that it's not necessary, because all milk is safe now without scalding. What they don't realize is that there are compounds in milk that cause yeast not to function at its best; scalding the milk neutralizes their effect, thus producing a better loaf.
  11. A Note about Potato Flakes: It’s no secret that potato gives bread a lovely texture. The beauty of the flakes is that, unlike with leftover mashed potatoes, you (a) don’t have to wait until you have leftover mashed potatoes, or otherwise cook some up, to make a loaf of potato bread; and (ii) you don’t have to worry about getting the salt right, or whether you’ve estimated the liquids correctly. (Potatoes and the liquids used in mashing them vary considerably from batch to batch, depending on the moisture of the potatoes themselves, how much cooking water has been poured off, etc.) That never stops me from using leftover mashed potatoes if I have them, because I have enough experience to correct any mistakes by adding more liquid or flour as necessary during the kneading process, and to avoid over salting. That said, I love the convenience of potato flakes, and potato flour, which is now available in bulk in many stores that sell wheat and other flours in bulk.
  12. I have updated the ingredients, to provide metric units of measure, as well as the instructions, for making this using a stand mixer. If you would like a copy of the original recipe, please send me a note with your email address, so I can send it to you in PDF. Thank you.

See what other Food52ers are saying.

  • Franca
  • Sierra Rose
    Sierra Rose
  • La Panadera
    La Panadera
  • lapadia
  • AntoniaJames

Recipe by: AntoniaJames

See problem, solve problem. Ask questions; question answers. Disrupt, with kindness, courtesy and respect. ;o)

23 Reviews

Donna R. January 14, 2023
What size regular loaf pans would be used for this recipe??
Msinnott April 20, 2019
Can I leave out the wheat germ? I dont have any on I replace the 6 tablespoons with flour?...can this recipe be doubled?
smita July 4, 2017
Antonia, I finally made two loaves of this bread. One exactly as above and one with buttermilk in place of sweet milk (I have been intrigues by buttermilk). The buttermilk dough was smoother and springier and the finished bread had a little tang, was a little chewier and the crust a little darker. Both were great bread! But I have to say the recipe as written with sweet milk is perfect. The sweet milk flavor works best with the wheat germ and honey. The bread tastes fantastic! And easy to make as described. I am an inveterate tinkerer with recipes but never with this recipe and I will be making it many times. Its a winner. Thank you for posting this. :) :)
smita July 4, 2017
I also want to add, when I the dough(s) had doubled in size I realized I was not going to be able to finish. I deflated the dough(s) and put in them in the fridge where they stayed over 24 hours and had doubled again. I completed the breads the next day. No harm done at all. I think it actually improved the flavor and texture.
AntoniaJames July 5, 2017
So glad this worked out well for you, smita. And thanks, too, for the tip on refrigerating after the first rise, and for letting us know how the buttermilk version turned out. I'm happy to know that you, an inveterate tinkerer - and kindred spirit! -- were so pleased that you plan to make it again. I made hundreds of loaves of this over the years when my boys were in grade school, to use for the sandwiches they took to school every day (they made their own lunches from an early age) and to toast for snacks. It's still and always will be one of our favorites. ;o)
smita June 19, 2017
Is there any perceptible difference in texture and/or flavor of the bread between potato flour and potato flakes? Potato flakes are already cooked and from what I read potato flour is uncooked potato. Sometimes ingredients can be used interchangeably but the final effect is not exactly the same. I have both types of potato and want to make this bread now...wondering what I should use? Thank you for being such an articulate helpful teacher.
AntoniaJames June 19, 2017
smita, first, thank you for your kind words. I use both interchangeably and have noticed no difference. In fact, since the local bulk foods store (Food Mill in Oakland - great place) stopped selling potato flakes in bulk, I've only used potato flour; the bread is virtually the same. Thanks for asking! ;o)
smita June 20, 2017
Thank you so much Antonia! Maybe it is a inconsequential question but I kept wanting to know. Since you are here do you have a favorite bread flour? I have never used bread flour. I think I will get KAF but Gold Medal is an option! However I don't know if one can mention brands here.
AntoniaJames June 20, 2017
I have been using KAF bread flour for a few years, but frankly, I'm not sure that another national brand purchased in a store with a fairly brisk turnover is going to perform any worse. (I've used all kinds of bread flour, and frankly, am not sure I've ever noticed any difference.)

If you can buy KAF in a grocery store and you don't mind the premium pricing, then go ahead. (I buy it at Smart and Final, which tends to price it considerably lower than other stores around here.) I would never order it online - certainly not for a bread like this.

One other tip: the 365 brand AP and WW flours from Whole Foods are terrific. I bake bread on a regular basis and have for years, and I find the WFM flours work superbly, especially in the artisanal breads I generally make. Those flours are reasonably priced, too. Look for them on the bottom shelf. ;o)
smita June 20, 2017
Great information. Thank you! I will swing by WF. Yes price is a consideration, since I am going to use it regularly and have very hungry children to raise. Its good of you to share your experience like this. This is a great community.
AntoniaJames June 20, 2017
You're welcome! I have two (still hungry) sons, who are now off on their own. I made all of our bread, and they ate a lot over the years. My younger son, who is in grad school, now makes his own bread on a regular basis.
This potato bread and my buttermilk oatmeal loaf are the all-time favorites from those early years when i needed a sturdy, reliable sandwich bread. Another excellent recipe is the KAF 100% Whole Wheat loaf; as of a few years ago, it was their most popular recipe.
All three breads make great sandwiches and toast, which was and still is one of the snacks of choice in this household. (My husband just toasted himself up a slice, in fact!) Good luck to you. I'm glad to be of help. ;o)
Franca March 14, 2017
Unless I completely missed it, there is no mention of when to add the yeast. After the milk has cooled, with the flour??
AntoniaJames March 16, 2017
Franca, thanks for catching that! I've revised the recipe to include the yeast with the honey, when adding it to the milk.
I also revised the recipe to delay adding the oil until after the initial rest - a trick I picked up a few years ago. Oil coats the flour, inhibiting the bonding with water, which slows gluten formation. By waiting until after the first rest, you give the gluten a bit of an advantage.
AJ ;o)
Sierra R. November 30, 2013
You never say when to add the salt, I assume it goes in with the honey. Also what equivalent would you use if you are subbing mashed potatoes for potato flakes. 1/3 c potato flakes makes how much mashed potato? (I don't have the flakes to experiment).
AntoniaJames November 30, 2013
Yes, add the salt with the honey. (I just corrected the instructions. Thanks for catching that!)
You can substitute 2/3 cup of mashed potato for the 1/3 cup of potato flakes. Have fun. ;o)
La P. February 10, 2011
Hello again, I finally got enough courage to try doubling this recipe. I doubled everything except I used 2 1/2 teaspoons yeast, and about 5 1/4 cups flour. The dough was really sticky after the first rise so I may try a bit more flour next time but the end result was great. I made 2 - 1.5 pound loaves. I have been making our own bread and my Mother caught wind to it and now I have to make 2 loaves a week and share with her. ;) Thanks for the great recipe.
AntoniaJames August 2, 2011
Thanks for letting me know, Panadera. Your dear mother is a lucky woman, indeed. ;o)
La P. January 25, 2011
I just made your bread today and it's fantastic! I'm super excited to have found a perfect sandwich bread. If I wanted to bake 2 loaves would I just double all the ingredients? Thank you so much for taking the time to post such wonderful instructions. I'm going to try your buttermilk oatmeal bread later this week. Thanks again!
AntoniaJames January 26, 2011
Thank you La Panadera! Yes, it does make a perfect sandwich loaf. It's the first sandwich bread I made on a regular basis, when I was packing lunch every day for my sons when they were in school. And I'm glad you found the instructions helpful, too.To answer your question . . . . I see no reason why you couldn't double this recipe. I've never tried it. But as with any bread, just use your judgment, while kneading, as to how much flour it needs. And do let us know, please, how it turns out, if you do double it, and also, how the buttermilk oatmeal bread turns out! Thanks. ;o)
lapadia May 25, 2010
I love using a clay roasting pot for baking bread from time to time, my favorite is free form on a stone. Have never used potato flakes, thanks for writing about that, going to try that soon...
AntoniaJames April 9, 2010
Thank you! I'm constantly trying to figure out ways to do better anything I undertake in the kitchen; I still have much to learn. The clay roasting pot (and not the conventional clay pot bread pan) and the use of potato water are probably the most important factors overall in the success of the breads that are our favorites. Have a safe trip!
mknits June 22, 2020
Is it possible to post the alternate instructions, here? Having trouble figuring out how to send you a message through the website to give you my email address. I don't have a stand mixer but was able to make milk bread recently by doing a few rounds of folding+resting, and would like to try this potato bread, having acquired the potato flakes. Hoping to be able to get away with a small mill's stoneground whole wheat that has a good bit of wheat bits in it, rather than actual wheat germ.
TheWimpyVegetarian April 9, 2010
We're on our way our the door to the airport so I'll read in more detail later. But I just had to say how beautiful your breads are!!! I want to read all your tips carefully. I've learned a lot the last couple years of baking bread, but am still learning :-)